All dishes:

Beef

Grilled hanger steak

Cheeses

Pierre Robert

France. Île de France. Seine-et-Marne. Tournan-en-Brie.
Triple-cream soft-ripened cheese made from pasteurized cow's milk with a bloomy rind.

Desserts

Caramelized rice pudding

Shellfish and Seafood

Lentil and mussel cream soup

Shellfish and Seafood

Scallops with porcini

Sea fish

Roasted turbot with black truffles and cream sauce

Cream sauce : béchamel sauce with cream.

Pizza, Quiche, Tart and Pie

Zucchini and goat cheese tart

Shellfish and Seafood

Bay scallops with garlic butter

Garlic butter : butter with garlic.

Shellfish and Seafood

Bordeaux style crayfish

Crayfish flambéed with Cognac served with a mirepoix and a tomato and white wine-based sauce.

Poultry

Roasted duck with forestière sauce

Forestière sauce : sauce based on butter, mushrooms, fresh cream, and shallots.

Desserts

Pear and chocolate crumble

Crumble : a baked dish consisting of a layer of fruits, vegetables, meat, etc., topped with a crumbly mixture of butter, flour, and sugar, baked until the topping is crisp.

Cold starters

Provençal aspic

Aspic : a cold dish in which the ingredients (vegetables, fruits, eggs, fish, meat, and/or poultry) are encased in a jelly made from stock or consommé.
Anchovies, olives, peppers with tomato and Provençal herbs in jelly.

Consommé and Soup

Vichyssoise

Soup made with mashed potatoes, leeks, onions, cream, and chicken broth.
Served hot or cold.

Consommé and Soup

Goulash

Hungary.
Stew or soup of meat and vegetables seasoned with paprika and other spices.

Main meals

Chicken tajine with curry

Tajine : stew of vegetables, fish or meat.

Poultry

Roasted duckling with black olives

Duckling : young duck.

Sheep and Goats

Roasted pistachio-crusted rack of lamb

Sea fish

Avruga caviar

Kipper (smoked herring) flesh colored with cuttlefish ink, shaped like fish roe (caviar alternative).

Poultry

Grilled squab with olives

Main meals

Lamb couscous

Pair according to the hotness of the harissa spice.

Desserts

Tropézienne

France. Provence-Alpes-Côte d’Azur.
Brioche split in two and filled with a mixture of pastry cream and buttercream, topped with pearl sugar.

Sheep and Goats

Roasted rack of lamb with garlic cream

Garlic cream : sauce made with cream and cooked garlic.

Cheeses

Manchego viejo

Spain. Castilla-La Mancha.
Pressed and uncooked cheese made from sheep's milk wrapped in wax.
Ripening : 1 to 2 years.

Sea fish

Salt-crusted sea bass

Salt crust : a cooking method in which food (vegetables, fish, or meat) is entirely covered with coarse salt to ensure even cooking.